If you love a classic British bake, these fruit scones deliver everything you want from a proper cream tea. They bake up tall and golden with a tender, fluffy middle and sweet bursts of juicy dried fruit in every bite. This is an easy, beginner-friendly recipe with simple mixing and quick shaping. From start to finish, you are looking at around 35 minutes, including baking and a short cool.
Ingredients
For the fruit scones
- 450g self-raising flour, plus extra for dusting
- 2 tsp baking powder
- 1/2 tsp fine salt
- 75g unsalted butter, cold and cubed
- 50g caster sugar
- 150g sultanas (or raisins)
- 2 large eggs
- 220ml whole milk, plus extra for glazing
To serve (optional, but highly recommended)
- Strawberry jam or raspberry jam
- Clotted cream or lightly whipped double cream
- Icing sugar, for dusting (optional)
How to Make Mary Berry Fruit Scones Recipe
Oven preparation
- Prepare the oven: Preheat the oven to 220°C or 200°C fan. Line a large baking tray with baking parchment so the scones do not stick and the bases brown evenly.
Mixing and bringing the dough together
- Make the crumb: Add the self-raising flour, baking powder and salt to a large bowl. Rub in the cold butter with your fingertips until the mixture looks like fine crumbs and you can no longer see obvious pieces of butter.
- Add sugar and fruit: Stir in the caster sugar and sultanas so they are evenly distributed. This helps prevent all the fruit sinking into one area of the dough.
- Add eggs and milk: Beat the eggs in a jug, then pour in the milk. Add most of it to the bowl and mix with a cutlery knife until the dough starts to clump together. Add the remaining splash only if the dough looks dry.
Shaping, cutting, and baking
- Shape gently: Tip the dough onto a lightly floured surface. Fold it over itself a few times to smooth it out, but do not knead. Pat it to about 2.5cm thick for a good rise.
- Cut the scones: Dip a 5cm cutter in flour, then press straight down to cut rounds. Avoid twisting, which can seal the edges and reduce the rise. Gather and re-pat scraps once to cut more.
- Glaze and bake: Place the scones on the tray with a little space between them. Brush the tops lightly with milk (keep it on the tops, not the sides). Bake for 10 to 13 minutes until well risen and golden brown.
Cooling and assembling
- Cool briefly: Move the scones to a wire rack and leave for at least 10 minutes. They are best served warm, not piping hot, so the crumb finishes setting.
- Serve: Split each scone, add jam, then spoon on clotted cream. If you like, dust with a very light sprinkle of icing sugar just before serving.
Tips for Perfect Fruit Scones
Why are my fruit scones tough and dry?
Tough scones usually come from overworking the dough or adding too much extra flour while shaping. Mix just until the dough comes together, then fold and pat it gently. If you need flour for the surface, use a light dusting and lift the dough as you pat so it does not stick.
How do I get scones to rise higher?
Use a hot oven, a sharp cutter, and press straight down without twisting. Also, make sure your baking powder is fresh. A dough thickness of about 2.5cm is the sweet spot for tall scones that still bake through quickly.
How do I stop the bottoms from over-browning?
Bake on the middle shelf and use a parchment-lined, light-coloured tray if possible. Dark trays can brown the bases faster. If your oven runs hot underneath, double up the tray by placing the baking tray on top of another empty tray.
Can I plump the sultanas so they stay juicy?
Yes. Soak the sultanas in hot tea or orange juice for 10 minutes, then drain well and pat dry before adding. Too much liquid on the fruit can make the dough sticky.
Serving Suggestions
- Classic cream tea style with strawberry jam and clotted cream
- With salted butter and a drizzle of honey
- Alongside fresh berries and a pot of English Breakfast tea
- As a brunch board with fruit, yogurt, and a sharp cheddar
Storage
Room temperature
Keep cooled scones in an airtight container for up to 2 days. If they soften, warm them in a 160°C oven for 5 minutes to refresh.
Refrigerator
Refrigeration can dry scones out, so I only recommend it if your kitchen is very warm. If you do refrigerate, store airtight for up to 3 days and rewarm before serving.
Freezing
Freeze cooled scones in a freezer bag or airtight container for up to 3 months. Thaw at room temperature, then reheat in a 160°C oven for 8 to 10 minutes until warmed through.
Nutrition
- Calories: 220 kcal
- Carbohydrates: 40 g
- Protein: 6 g
- Fat: 5 g
- Saturated Fat: 3 g
- Sodium: 220 mg
Disclaimer: Nutrition values are estimates and will vary based on ingredient brands, portion size, and any toppings used.
FAQs
Can I make fruit scones without self-raising flour?
Yes. Use 450g plain flour and increase the baking powder to 4 tsp. Whisk the dry ingredients well so the raising agent is evenly distributed before rubbing in the butter.
Why do my scones spread instead of rising?
This usually happens if the dough is too wet, the butter has warmed too much, or the oven is not hot enough. Keep the butter cold, add the milk gradually, and bake in a fully preheated hot oven.
Can I use currants or mixed dried fruit instead of sultanas?
Absolutely. Currants give a more traditional flavour, and mixed dried fruit works well too. If your mix includes large pieces (like peel or cherries), chop them so the scones cut neatly and bake evenly.
How do I keep fruit scones soft for the next day?
Let them cool completely, then store in an airtight container as soon as possible. To serve, warm in a 160°C oven for 5 minutes to bring back that fresh-baked softness.
Can I make the dough ahead of time?
For best rise, bake the scones shortly after mixing. If needed, you can cut them out, cover, and chill on the tray for up to 1 hour, then bake straight from the fridge in a hot oven.
Mary Berry Fruit Scones Recipe
Course: Breakfast, Afternoon TeaCuisine: BritishDifficulty: Easy12
scones15
minutes12
minutes35
minutes220
kcal27
minutesSoft, fluffy British fruit scones dotted with sultanas, baked until golden, and served warm with jam and clotted cream. A quick, reliable bake for afternoon tea.
Ingredients
- For the fruit scones
450g self-raising flour, plus extra for dusting
2 tsp baking powder
1/2 tsp fine salt
75g unsalted butter, cold and cubed
50g caster sugar
150g sultanas (or raisins)
2 large eggs
220ml whole milk, plus extra for glazing
- To serve (optional, but highly recommended)
Strawberry jam (or raspberry jam)
Clotted cream (or lightly whipped double cream)
Icing sugar, for dusting (optional)
Directions
- Preheat the oven to 220°C (200°C fan). Line a large baking tray with baking parchment.
- In a large bowl, mix the self-raising flour, baking powder and salt. Rub in the cold butter with your fingertips until it looks like fine crumbs.
- Stir in the caster sugar and sultanas.
- Beat the eggs in a jug, then add the milk. Pour most of this into the bowl and mix with a cutlery knife until the dough starts to come together, adding the last splash only if needed.
- Turn out onto a lightly floured worktop. Fold the dough over itself a few times (do not knead), then pat to about 2.5cm thick.
- Cut out rounds with a 5cm fluted cutter. Press straight down without twisting for the best rise.
- Place on the tray, brush the tops with a little milk, and bake for 10 to 13 minutes until well risen and golden.
- Cool on a wire rack for at least 10 minutes before serving warm with jam and clotted cream.
Notes
- Handle the dough as little as possible for light, tender scones.
- For the neatest rise, cut straight down and avoid twisting the cutter.
- Scones are best the day they are baked, but they freeze beautifully.
